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Bookmark Recipe

Thai Red Curry with Beef

If you like Thai green chicken curry, then you are going to like this dish. Make it as hot or as mild as you wish by adjusting the quantity of curry paste.

4 people
Nutrition per serving
  • kcal
    637kcal
  • protein
    45g
  • iron
    3.8mg
  • carbs
    58g

Ingredients

    • 750g diced beef cut  into 1cm cubes (such as rib or chuck)
    • 2 tablesp. Thai red curry paste
    • 2cm piece root ginger, peeled and chopped
    • 4 garlic cloves, peeled
    • 400g can low-fat coconut milk
    • 300ml beef or chicken stock
    • 1 tablesp. freshly squeezed lime juice
    • 1 tablesp. Thai fish sauce
    • 4 spring onions, finely chopped

Main

    • 750g diced beef cut  into 1cm cubes (such as rib or chuck)
    • 2 tablesp. Thai red curry paste
    • 2cm piece root ginger, peeled and chopped
    • 4 garlic cloves, peeled
    • 400g can low-fat coconut milk
    • 300ml beef or chicken stock
    • 1 tablesp. freshly squeezed lime juice
    • 1 tablesp. Thai fish sauce
    • 4 spring onions, finely chopped

Method

Place the curry paste, garlic and ginger in a mini blender. Reserve some coriander sprigs for garnish and add the rest to the blender along with four tablespoons of the coconut milk. Blend to a smooth paste.

Place the beef in a bowl and stir in two tablespoons of the curry paste mixture; cover with clingfilm and leave to marinate in the fridge for at least 2 hours, if possible, or up to 24 hours is great.

Place the rest of the curry paste mixture in a small bowl and cover with clingfilm, then chill until needed.

Preheat the oven to Gas Mark 2, 150°C (300°F). Heat a wok or frying pan until smoking hot.

Add the curry paste mixture and stir-fry for 1 minute, then add a third of the beef and stir-fry for another 4-6 minutes until well sealed and golden brown. Tip into a casserole dish with a lid and set aside.

Then repeat with the remaining curry paste and meat. Pour the rest of the coconut milk, and the stock into the wok or frying pan and bring to the boil.

Then pour it over the meat in the casserole dish, cover and place in the oven for 1 and a half hours until the beef is meltingly tender but still holding its shape.

Remove from the oven and stir in the lime juice and the fish sauce. Serve in deep bowls with steamed rice and a sprinkling of the reserved scallions and coriander sprigs.

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Method

Place the curry paste, garlic and ginger in a mini blender. Reserve some coriander sprigs for garnish and add the rest to the blender along with four tablespoons of the coconut milk. Blend to a smooth paste.

Place the beef in a bowl and stir in two tablespoons of the curry paste mixture; cover with clingfilm and leave to marinate in the fridge for at least 2 hours, if possible, or up to 24 hours is great.

Place the rest of the curry paste mixture in a small bowl and cover with clingfilm, then chill until needed.

Preheat the oven to Gas Mark 2, 150°C (300°F). Heat a wok or frying pan until smoking hot.

Add the curry paste mixture and stir-fry for 1 minute, then add a third of the beef and stir-fry for another 4-6 minutes until well sealed and golden brown. Tip into a casserole dish with a lid and set aside.

Then repeat with the remaining curry paste and meat. Pour the rest of the coconut milk, and the stock into the wok or frying pan and bring to the boil.

Then pour it over the meat in the casserole dish, cover and place in the oven for 1 and a half hours until the beef is meltingly tender but still holding its shape.

Remove from the oven and stir in the lime juice and the fish sauce. Serve in deep bowls with steamed rice and a sprinkling of the reserved scallions and coriander sprigs.

Serving Suggestions

Serve with separate bowls of Thai fragrant rice and green salad.